Chicken Tamale Casserole
This Chicken Tamale Casserole Recipe is a delicious, easy to make dish that is perfect for any night of the week. It is packed with flavor and will leave your family begging for more.
Ingredients
- 8.5 oz corn muffin mixture such Jiffy
- 14.5 oz cream-style corn
- 2 eggs lightly beaten
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 tsp cumin
- 2 cups taco mixture shredded, divided
- 1 1/2 cups enchilada sauce
- 3 cups shredded cooked chicken from rotisserie Chicken.
- Optional Toppings
- Topping tomato diced
- Sour cream
- Shredded lettuce
- Black olives sliced
- Chop green onion
- Finely chopped cilantro
- Salsa
Instructions
- Preheat oven to 400 degrees F. Spray a casserole dish 9x13 inches with non stick cooking spray.
- Combine the cream-style corn and corn muffin mixture with eggs, milk, chili powder and cumin in a large bowl. Stir until everything is well combined. Bake for 20 minutes.
- Remove from the oven and use your knife to score the cornbread mixture several more times. Sprinkle the enchilada glaze over the casserole. Spread the remaining cheese over the top. Bake for another 20 minutes.
- Let cool down for 10 minutes, before slicing into small pieces and serving with toppings. Enjoy!
